Eggs

Mark2

Mark2

New member
I know this may seem like a lame question. But what is the deal when you boil up farm fresh same day eggs the same amount of time that you would a store bought egg, and it nearly impossible to peel the shell without taking away a lot of the egg white. I like hard boiled eggs and I make pickled eggs. Is it just me or is there a trick I'm not aware of


Mark2
 
I don't raise chickens so I don't know but perhaps by boiling them the same day the shell hasn't fully hardened or separated from the whites. Have you tried them next day or a couple of days later?
 
Ive tried after waiting a week in my fridge and still about 90% of the time same problem. I tried boiling a big goose egg once, that was nasty never do that again.
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Then my guess would be something the commercial growers are giving their chickens something you don't. An easy peel egg is desirable in the marketplace and I'm sure commercial outfits have figured out a way to enhance that. Or it may just be something as simple as the breed of chickens.
 
Use week-old eggs, and start them slowly in cold water with one tsp baking soda added. When they're done, cool them under cold running tap water and start peeling from the big end with the air space.
I usually have 8 out of 10 come out perfect, but that's with store-bought white eggs.
I've been doing some lately to put in the jar after the pickled beets are gone.
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I got fed up with dinkin' around with peeling eggs. /now I just tap the egg on the edge of the pot. Not hard but just hard enough to hear it crack and leave a small mark on the shell.\

Boil for 5-6 minutes. Cold water and they peel like a dream.
 
Originally Posted By: EJ ReichenbachNo trick that I have found yet, farm eggs taste better though

Thats for sure! My friend at work has chickens and gives Me some eggs from time to time. They tase great compared to Store eggs.
 
Originally Posted By: Orneryolfart357Originally Posted By: EJ ReichenbachNo trick that I have found yet, farm eggs taste better though

Thats for sure! My friend at work has chickens and gives Me some eggs from time to time. They tase great compared to Store eggs.

Yep, and yard bird fried chicken is much better too!
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I boil eggs starting with cold water & some salt added. Cool under running cold water.

Occasionally get one that doesn't peel easily but that's the exception.
 
Immediately put your boiled eggs in ice water. The shells will peel of much easier once completely cooled. It's the quick cooling that does it.
 
Originally Posted By: pahntr760Immediately put your boiled eggs in ice water. The shells will peel of much easier once completely cooled. It's the quick cooling that does it.
+1. we do this all the time for egg salad from our chickens. we usually leave them in the water for a while to make sure they're completely cooled off
 


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